This recipe for Pizza Campofranco I saw on the blog Sunday's Kitchen. I was instantly taken with this interesting looking layered pizza.
The rich dough is made with eggs and butter, it is left to rise like a typical yeast dough and then divided into three. I actually chose to make half as much as the recipe suggested which resulted in slightly thinner layers in my pizza.
The pizza is then layered with a rich tomato base (made from tinned tomatoes and onion), freshly grated parmesan, basil leaves, prosciutto and mozzarella. If you check out the original recipe it has excellent step by step photos.
Once assembled I left it to sit for a about 15 minutes, then coated it with egg yolk and baked for half an hour.
It came out beautiful and golden and when we sliced in was cooked perfectly. I really enjoyed it, the rich dough with the classic flavours of tomato, cheese, basil and prosciutto. My hubby though wasn't as taken with it as me.